Lightly salted cucumbers are a wonderful cold appetizer that goes well with any dish. The simplicity of preparing the marinade and its amazing taste have long won the hearts of residents not only of the CIS countries, but also of many others.

I think you will agree with me that such a crispy dish is excellent both for a holiday table (especially with strong drinks) and for everyday use as an addition to the main course for lunch or dinner.

There are too many existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome preservation. Salting a vegetable takes a minimum of time, and any container can be suitable, be it a pan, a jar or a regular bag.

Of course, for pickling it is better to choose small, hard cucumbers with pimples. But other types, for example, salad, are also suitable for this task. I would like to pay special attention to the amount of salt. It is indicated in recipes, but everyone has different tastes, so follow your taste preferences. For example, I don’t like too salty dishes, but for some they may seem bland. In general, everything comes with experience; after trying to make pickling yourself once, you will understand what and how much you need. Let's get started already...

Classic recipe for crispy cucumbers in brine for a 3 liter jar

Many people wonder how to prepare lightly salted cucumbers according to the classic recipe? But the answer here is simple. Traditionally, they are salted in a jar with hot brine, and to make them crispy, they must first be soaked in water for an hour. Then the cucumbers will remain hard and juicy!

This is how our grandmothers lightly salted vegetables when there were no different recipes in bags or in all kinds of containers.

We will need (for a 3-liter jar):

• cucumbers – 2.5 kg;
• salt – 4 tablespoons;
• dill inflorescences and stem – 1 pc.;
• garlic – 6 cloves;
• black peppercorns – 12 pcs.;
• currant leaf – 2-3 pcs.;
• cherry leaf – 3-4 pcs.;
• horseradish leaf - 1 pc.

Preparation:

If you like it spicier, you can add chopped hot pepper.

The end result is an excellent dish for the table. Just don’t be surprised if such a three-liter jar runs out at lightning speed, because cucumbers are so tasty that it’s impossible to stop eating them. You now have a good instant recipe in your piggy bank.

Quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes

Many of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that’s it, crispy lightly salted cucumbers will delight you with their taste for a long time!

We will need:

Preparation:

In general, the recipe calls for a tablespoon of salt, but it turns out too salty for me. That's why I put 0.5 tbsp. You proceed from your taste preferences.

Imagine, in less than 2 hours in the refrigerator, you will prepare incredibly tasty lightly salted cucumbers! By the way, the package can be anything, the main thing is that it is sealed. But the one like the one in my photo is best. It is very convenient to use.

How to make lightly salted cucumbers in mineral water quickly and tasty?

Cucumbers lightly salted in sparkling mineral water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put away in the refrigerator after the first serving, how delicious they are!

We will need:

Preparation:

If you don’t have seasoning for pickling, then it doesn’t matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, and currants.

Cucumbers in cold brine are most often prepared from ordinary water from a filter or tap. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you probably won’t want to experiment with other recipes.

Video on how to salt cucumbers in a jar in cold water with sugar so that they are crispy

Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe contains sugar, which makes our cucumbers richer in taste and crispier. I suggest watching the video, and then you definitely won’t have any questions about the cooking process.

For a 2 liter jar we will need:

• cucumbers – 1.5 kg;
• salt – 2 tablespoons;
• sugar – 1 tbsp;
• dill – 20 g;
• garlic – 10 g;
• hot pepper to taste.

Preparation:

Lightly salted cucumbers in a pan with hot brine according to the classic recipe

For some, salting in a pan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. And the taste, of course, is unsurpassed, aromatic and very fresh.

We will need:

Preparation:

As you can see, everything is very simple: put all the ingredients in a pan and pour in the marinade. That's it, nothing more is required from you, and the snack will be ready the next day. Well, isn't it a fairy tale?

How to prepare instant cucumbers with garlic and herbs in cold brine at home without horseradish?

Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready within a day, which is quite fast. And the process itself is very fast; it takes very little time to prepare the products.

We will need:

Preparation:

As you can see, lightly salted cucumbers are an ideal option for beginner cooks. There is nothing complicated in preparing them, and you will spend very little time. But the result is amazing!

Once our delicacies are ready, store them in the refrigerator. It is advisable to eat within a week. But I think you won’t need this information, since such an appetizer flies off the table first!

Bon appetit!

Hi all! Crispy lightly salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are some great recipes. For example, it can be traditionally in a jar, or it can be in a bag. This is what I will tell you in detail today.

Agree, they harmonize wonderfully with any dishes, for example with or baked in the oven. This is a great appetizer for a holiday table or for an everyday lunch or dinner.

Sometimes I put them in or in instead of fresh. And even with strong strong drinks, they are generally irreplaceable comrades. They will definitely be in place everywhere.

For pickling, take medium-sized cucumbers with pimples. The most popular variety for this business is “Nezhinsky”. And take rock salt.

They need to be stored in the refrigerator for no more than 5 days, after which they become completely salted.

I would like to start with the most common method. Almost everyone knows about him. Everything is done without brine; they themselves will give a lot of juice. But once you take them out, your mouth will water. This is the scent they give off.

Ingredients:

• Fresh cucumbers – 1 kg
• Salt - 3/4 tablespoon
• Fresh dill, cilantro - bunch
• Garlic - 5 cloves

Preparation:

1. First you need to wash the cucumbers. Then cut off the “butts” on both sides. Pierce them in several places with a fork, on two opposite sides, so they will be better salted.

You can also, if desired, cut them into four slices. This way they will salt even faster.

2. Place our vegetables in a plastic bag. Chop fresh herbs with a knife and sprinkle them on top. Then squeeze the garlic there through a press or simply chop it finely.

3. Tie the bag and put it in a second bag so that the juice that the cucumbers give does not leak. Shake the bag thoroughly so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them periodically.

5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.

Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes

This is a super quick way to prepare our appetizer. They will go just great with new potatoes, especially if you add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and winter.

We only need:

• Fresh cucumbers - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 2-3 pcs.
• Dill - bunch
• Salt - 2/3 teaspoon
• Ground black pepper - 0.5 teaspoon

Preparation:

1. First, put salt and pepper in a jar. Then break the bay leaf into several pieces, finely chop the garlic and also put everything in a jar.

2. Then finely chop the dill and also put it in a jar. Cut the ends off the cucumbers, then cut them into several slices and send them there. Then close the jar with a lid and shake for 3-5 minutes. You can involve your husband in this activity.

Do not overcrowd the jar with vegetables; you need space to shake better.

3. And after that, open the lid, put the treat in the dish and help yourself to a side dish with your husband. You can add unrefined sunflower oil for taste.

Step-by-step recipe for quick cooking using sparkling mineral water

But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!

Ingredients:

• Cucumbers - 1 kg.
• Horseradish leaf - 1 pc.
• Dill - bunch
• Garlic - 5-6 cloves
• Black peppercorns - a pinch
• Carbonated mineral water - 1 l.
• Salt - 2 tablespoons
• Mixture of dried Provençal herbs - 1 teaspoon

Preparation:

1. Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns.

2. Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. If desired, add any spices you like.

3. Dissolve salt in a glass of mineral water, add Provençal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them.

How to make lightly salted cucumbers in cold water

Another interesting option. This recipe can be made either in a 3-liter jar or in a saucepan. Whatever is more convenient for you. And to be honest, this recipe is my favorite to cook with. This is the taste I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy, freshly salted green vegetables.

Ingredients:

• Cucumbers - 2 kg.
• Horseradish leaf - 2-3 pcs.
• Currant leaves - 7-10 pcs.
• Dill umbrellas - 2-3 pcs.
• Tarragon - 2 sprigs
• Garlic - 5-8 pcs.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10-15 pcs.
• Salt - 2 heaped tablespoons
• Water - 1.5 l.

Choose the amount of ingredients according to your taste.

Soak the cucumbers in advance in plain cold water for one hour.

Cooking method:

1. First place horseradish leaves on the bottom of a pan or jar, then dill umbrellas. Next, lay out the remaining prepared leaves and greens. Place garlic cut into two or three pieces on top. Then bay leaf and pepper. Cut off the ends of the cucumbers and place them on top of everything in the pan. Then add another umbrella of dill and a horseradish leaf.

2. Pour water into a half liter jar and add salt there. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.

3. Then cover the top with a plate or lid and leave at room temperature for two days. Then help yourself and treat your family. Then, when ready, store them in the refrigerator without brine. But personally, I don’t keep them for a long time; they sell out quickly.

Video about how to quickly and tasty pickle in a bag in 2 hours

If you still have any doubts, then for clarity, I suggest you also watch the video. And then everything will become completely clear.

Ingredients:

• Cucumbers - 1 kg.
• Garlic - 1 head
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Fresh dill - 1 bunch

Now look at the cooking method. Everything is explained here in great detail.

And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and fragrant with the aroma of added herbs and garlic. And if you add some seasonings of your own, it definitely won’t be any worse.

Classic recipe in a saucepan with hot brine

Another good way to quickly prepare lightly salted cucumbers. Everything takes no more than 15 minutes to prepare, although then you will have to wait until they are completely ready.

In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a saucepan.

Ingredients:

• Cucumbers - 1.5 kg.
• Water - 2 l.
• Salt - 1.5 tablespoons
• Garlic - 5-6 cloves
• Dill umbrellas - several sprigs
• Currant and cherry leaves
• Hot black pepper - to taste
• Horseradish leaf

Cooking method:

1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Place garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks of the horseradish, since all the taste comes from them. Then place the dill umbrellas.

Take an enameled or stainless steel pan.

2. Pour water into another pan, add salt and put on fire until it boils. After the water boils, pour it into the vegetables. The water should cover everything to the top.

To fill, you need for 1 liter of water - 1 tablespoon with a handful of salt.

3. And leave at room temperature for 6-8 hours, or overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack by lunchtime.

Well, dear friends, now you know several wonderful ways to quickly prepare delicious, crispy lightly salted cucumbers. Choose what you like.

For some, the season of lightly salted cucumbers is already ending, but for me it is just beginning. It is hardly possible to find a person who will refuse such a snack, which combines the freshness of a summer vegetable, salty and spicy taste. Young and old alike are happy to crunch on this cucumber. There are a great many recipes for preparing lightly salted cucumbers, for example, these are lightly salted cucumbers in mineral water or with dry mustard, which will captivate lovers of savory snacks with their spiciness. Those. These are recipes that have already been tested by time and those that were invented not so long ago, but have already managed to win the hearts of many admirers of this crispy snack.

Today we will cook lightly salted cucumbers with horseradish leaves in a saucepan. But first, a few tricks for preparing delicious lightly salted cucumbers.

Lightly salted cucumbers in a quick salting pan

It is advisable to use cucumbers of the same size; they will salt evenly in equal time. But if you have fruits of different sizes, then place larger cucumbers on the bottom layer and smaller ones on top.

If you fill cucumbers with cold brine, you will only be able to taste them after 3 to 4 days.
And if you pour boiling brine over the cucumbers, then the very next day you can serve a tasty and crispy appetizer to the table.
I hope you will like my recipe today and you will try it in your kitchen, delighting yourself and your loved ones. I would like to say that horseradish, both the root and the leaves themselves, give the fruits elasticity and add more crunch to ready-made lightly salted cucumbers.

To prepare lightly salted cucumbers with horseradish leaves you will need

Ingredients:

• Cucumbers – 2 kg,
• Horseradish leaves 5 - 10 pieces,
• Dill umbrellas 5 – 10 pieces,
• Black peppercorns – ½ teaspoon,
• Allspice peas – 10 pieces,
• Bay leaf – 5 pieces,
• Cloves 3 – 5 pieces,
• Mustard seed – ½ teaspoon,
• Water – 2 liters,
• Salt (coarsely ground without iodine) – 4 tbsp. spoons.

Cooking process:

Sort and wash the cucumbers. Prepare the pan. I had an old enamel pan, the main thing was that it was undamaged.

Wash the horseradish leaves and dill umbrellas and place them on the bottom of the pan. Top with allspice and black peppercorns, bay leaves, cloves, mustard seeds and other spices to your taste.

Next, lay out the cucumbers, as I already wrote, it is advisable to lay large cucumbers down so that they are better salted.

Pour water into a separate pan and dissolve salt in it, bring to a boil and then pour boiling brine over the prepared cucumbers. Cover the pan first with a plate smaller than the diameter of the pan and then with a lid.

We leave the cucumbers to pickle at room temperature for 6 - 8 hours, then put the pan with the cucumbers in the refrigerator and after they have cooled, they can already be served.

For variety, you can add black or red currants, apples, cherry leaves, currants, etc. to the pan with cucumbers. It all depends on your imagination.

Be creative and don’t be afraid to experiment in your kitchen. Enjoy your meal! Thanks to Slavyana for the recipe and photo.

You might be interested in learning about the recipe for lightly salted cucumbers in mineral water:

Best regards, Anyuta

The time has come for abundant fruiting of cucumbers. To be honest, neither I nor my household have any particular love for pickled cucumbers, which is why I usually pickle cucumbers - this is certainly eaten straight from the jar clean.

But if there are too many cucumbers, and there is no time or desire to tinker with the marinade, then I simply quickly pickle them right in a pan, bucket or jar, and the choice of container depends on the number of cucumbers.

This method does not require much effort; the cucumbers turn out lightly salted, crispy and aromatic. After a couple of days you can eat them, immediately removing them from the brine. After three days you can roll it up and put it away for storage, and the seaming process itself is surprisingly simple, it doesn’t require boiling brine or other hassles.

So, in order: How to pickle cucumbers in a saucepan in cold water, recipe, as usual, with photos

First of all, the cucumbers need to be soaked in cold water for a couple of hours. Then wash thoroughly and sort by size. I set aside the small and beautiful ones for cooking. The larger ones will be used to prepare lightly salted cucumbers in a saucepan.

Now you need to prepare a suitable container, as I wrote above, its choice depends on the number of cucumbers: you can take a bucket made of food-grade plastic, a glass jar with a volume of three, five or ten liters, or a regular enamel pan. There is no need to sterilize the selected container; just rinse it thoroughly.

Place two or three well-washed horseradish leaves and dill umbrellas at the bottom of the selected container; about ten leaves of black currant and cherry; if available, add a sprig of tarragon; don't forget the head of garlic. The garlic does not need to be peeled or disassembled into cloves, just wash it thoroughly from the soil, cut off the root part and top, and then cut crosswise into two parts.

I usually use this amount of greens for an eight-liter pan. If you have a three-liter jar, then reduce the amount of greens by half.

Now you need to fill the container with cucumbers, after cutting off their ends on both sides.

Well, half the battle is done. Now we will fill the cucumbers with brine. But how to pickle cucumbers in a saucepan in cold water and not make a mistake with the amount of water and salt? It’s very simple: I have a large measuring mug, I pour a liter of cold water into it, add two tablespoons with a small heap of coarse, non-iodized table salt, stir until completely dissolved and pour the resulting brine into a container with cucumbers. And I do this until the cucumbers are completely covered with salt water.

Did you fill the cucumbers? Great, now we’ll cover them with horseradish leaves, then with a weighty plate so that they don’t float up, cover the pan with a lid and that’s it. If the horseradish leaves are large, I separate the rough petiole, thus obtaining a kind of “horseradish” rag.

If you don’t have a lot of cucumbers, and you only pickled a jar, then do the same: place horseradish leaves on the cucumbers. Cover the jar with a regular plastic lid or wrap it with a thick napkin.

First, a jar or pan of cucumbers can be placed in the refrigerator on the bottom shelf. This way they will be salted a little longer, about a week, but at the same time you can store them right in this jar until you eat everything.

If you leave the container with cucumbers at room temperature, the lightly salted cucumbers in the pan will be edible within a day. After three days, they can be rolled into jars and stored in a cellar or basement.

How to do it? Readiness for canning lightly salted cucumbers in a pan can be determined by their color; it will change from bright emerald to olive.

Do not wait for the brine to become cloudy, but as soon as the cucumbers change color, place them tightly in hot sterile jars and pour boiling water straight from the kettle.

After five minutes, drain the water and add boiling water again.

Wait another five to ten minutes and pour boiling water a third time, immediately roll up the boiled lids and, turning them upside down, wrap them in a towel or blanket. Leave in this position for a day, and then transfer to the basement or cellar.

In this form, cucumbers can be stored for more than two years, while maintaining the taste and aroma of barrel-salted cucumbers. By the way, such cucumbers are perfect for cooking. And if they suddenly become a little acidic, they will become an ideal option.

Well, now you know how to pickle cucumbers in a saucepan in cold water.

I wish you a creative approach to winter preparations and bon appetit!

This is also interesting:

• Canned pickled cucumbers. Delicious and...

Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and they retain that excellent aroma of fresh cucumbers. Of course, there are plenty of cooking recipes, and recently housewives have been sharing secrets for quick salting that do not affect the taste of this snack.

For many summer residents and gardeners, the time for fresh cucumbers to ripen comes in June. And then they begin to be consumed fresh, in salads, sliced, and, of course, they begin to be pickled. And despite the simplicity of their preparation, I would say that, by and large, this is a whole art. Some people like spicy cucumbers, while others, on the contrary, don’t really like a lot of spices.

Today we will look at recipes for lightly salted, crispy cucumbers at home. Hot and cold methods, cooked in a pan or in a bag. So let's get started!

In principle, everything is calculated very simply; according to the rules, we need to take one level tablespoon of coarse rock salt per liter of water. Although you need to take your own preferences into account. For example, if you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.

And what else is very important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So there is no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, aromatic and tasty vegetables every day.

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

• Cucumbers – 2 kg
• water - 1 liter
• vinegar - 0.5 teaspoon
• salt - 2 tbsp. l
• garlic and dill with umbrellas - to taste.

Cooking method:

First of all, wash the cucumbers in cold water. Then we cut off the tails on both sides and put them in water for about two hours. After which you can make cross-shaped cuts on each side so that the vegetable can be salted faster.

Now we prepare the brine and for this you need to mix water, salt and vinegar. We take enough water to cover all the cucumbers, the proportion is one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine; if you pour it hot, then the cucumbers will be ready after the fact, but if you use cold brine, then you will have to wait three days. So, in this case we choose the fast, first option.

Place a plate on top and put pressure on top. Leave for a day at room temperature. After which the lightly salted cucumbers will be ready. Eat for your health.

Quick recipe for lightly salted cucumbers with sugar in a bag

Ingredients:

• Cucumbers – 1 kg
• garlic - 1 head
• dill with umbrellas - 1 bunch
• salt - 1 tbsp. spoon
• sugar - 1 tsp.

Cooking method:

To make the cucumbers crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.

Then we take the cucumbers out of the water, cut off the ends and put them in a bag. Add salt and sugar and chopped garlic and dill.

Now take the bag and shake it so that all its contents are thoroughly mixed. Let out as much air as possible from the bag and tie it tightly. To be on the safe side, I used two bags as they are very thin.

After which we put them in the refrigerator for at least five hours. The only thing you need to do is take it out after two hours, shake it well and put it back until the required time is up. After which we take them out and devour them by both cheeks!

How to cook lightly salted cucumbers in hot brine

Ingredients:

• Cucumbers – 1 kg
• garlic - 5-7 cloves
• hot pepper - 0.5 pcs
• horseradish leaves - 5 pcs
• dill - 1 bunch
• sugar - 1 tbsp. l
• salt - 1 tbsp. l
• bay leaf - 1 pc.
• black peppercorns - 7-10 pcs.

Cooking method:

At the bottom of the pan we place washed horseradish and dill leaves, half of chopped garlic, for spiciness and aroma we add half of hot pepper and place cucumbers from which the tails have been cut off on both sides.

Add black peppercorns, bay leaves, chopped garlic and cover it all with dill and horseradish leaves.

Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the resulting liquid over the cucumbers and leave them to salt for 10-12 hours at room temperature.

And then we serve them to the table.

Classic recipe for lightly salted cucumbers for a 2 liter jar

Ingredients:

• Cucumbers before filling the jar
• dill with umbrellas - 1 bunch
• garlic - 3 cloves
• coarse non-sea salt - 2 tbsp. spoons
• boiling water.

Cooking method:

The jar is not sterilized, just rinse it thoroughly and put chopped garlic and dill on the bottom.

And on top we put cucumbers thoroughly washed in water and you can put dill umbrellas on them. Add rock salt. Then fill the contents with boiling water and close with a nylon lid.

Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. Leave the jar until it cools completely, and only then put it in the refrigerator so that the cucumbers cool a little. This is a simple way to prepare lightly salted cucumbers.

Recipe for crispy lightly salted cucumbers in cold water

Ingredients:

• Cucumbers – 1 kg
• chili pepper - 2 pcs
• garlic - 1 head
• horseradish root - 3 pcs.
• horseradish leaves - 5 pcs
• dill - 1 bunch
• salt - 2 tbsp. spoon.

Cooking method:

Soak the cucumbers in cold water for two hours. Next, take them out and wipe them dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in that order until the end, where we lay horseradish leaves on top of the cucumbers.

Now we make brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour the cucumbers with this brine.

Place a plate on top and press down with pressure. We put it in a cool place for two days, and then take it out and eat it.

Recipe for crispy lightly salted cucumbers for the winter (video)

Bon appetit!!!